Low Fiber Pan-Seared Scallops with Lemon
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Learn more →Ingredients
4 servings
- 1 ½ lb large dry-packed sea scallops (about 16–20 count), side muscle removed
- ¾ tsp fine sea salt, divided
- 2 tbsp coconut oil
Ingredient noteLow residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
For the pan sauce
- 3 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 2 1/4 teaspoons of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- 1 tsp lemon zest
Ingredient noteLow residue diets limit citrus peel because of its fiber. The recipe uses only about 1/4 teaspoon of finely grated lemon zest per serving, so it is likely Low Residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- 2 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, finely choppedIngredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels, then season all over with 1/2 tsp of the salt. Arrange them in a single layer on a clean plate and let them rest uncovered at room temperature for 10 minutes, until the surface looks visibly dry.
- 2
Heat the coconut oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil shimmers and just begins to smoke. Add the scallops in a single layer, flat side down, leaving at least 1 inch between each — work in two batches if needed to avoid crowding. Sear undisturbed for 2 to 2 1/2 minutes, until the underside is deep golden-brown and releases cleanly from the pan.
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